Prep 15 mins
Cook 15 mins
A great dish for using up that leftover ham. This comes from TOH Country Soups and Stews 1999 by Maurine Kent of Texas. I have adapted slightly by adding swiss cheese and dill which I have shown as optional ingredients. This is really good soup, you will enjoy it.
- 354.88 ml asparagus spears, cut in 1-inch pieces
- 1 medium carrot, julienned
- 29.58 ml butter
- 3 onions, small white, quartered
- 29.58 ml all-purpose flour
- 236.59 ml milk
- 236.59 ml chicken broth
- 236.59 ml ham, cooked and cubed
- 70.87 g mushrooms, drained (I use fresh)
- 236.59 ml half-and-half cream
- salt (to taste)
- pepper (to taste)
- 59.14 ml swiss cheese, shredded (optional)
- 4.92 ml dill (optional)
- parmesan cheese, shredded (optional)
- chopped fresh parsley (optional)
- Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
- Drain and set aside.
- In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
- Add onions and saute 2 minutes longer or til tender.
- Stir in flour and gradually add milk whisking until smooth.
- Bring to a boil and stir for 2 minutes.
- Add broth, ham, mushrooms and reserved asparagus.
- Reduce heat and add cream.
- Heat through but do not boil.
- Salt and pepper to taste.
- Add Swiss Cheese and dill if using.
- Garnish with Parmesan and parsley.
I really enjoyed this delicious soup. It is very rich, and I really enjoyed the dill garnish. Full of yummy vegetables.
This is the best soup I have ever made, it is rich and delicious but not complicated. A sure crowd pleaser! Pedunkle